Cavatelli With Rabbit Ragu Recipe

Cooking Directions

1. 1

   Prepare the Rabbit

   Season the rabbit pieces with salt and black pepper. Heat 2 tablespoons of olive oil in a large pot over medium-high heat.

2. 2

   Add the seasoned rabbit pieces to the pot and brown them on all sides, about 5-7 minutes. Remove the rabbit from the pot and set aside.

3. 3

   Sauté the Vegetables

   In the same pot, add the remaining 2 tablespoons of olive oil. Add the chopped onion, diced carrot, and diced celery.

4. 4

   Sauté the vegetables until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

5. 5

   Make the Ragu

   Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.

6. 6

   Stir in the chicken broth, tomato paste, bay leaves, and thyme. Return the rabbit pieces to the pot.

7. 7

   Bring everything to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, until the rabbit is tender and cooked through.

8. 8

   Cook the Cavatelli

   While the ragu simmers, bring a large pot of salted water to a boil. Add the cavatelli and cook according to package instructions, usually around 3-5 minutes.

9. 9

   Once cooked, drain the cavatelli and set aside.

10. 10

    Combine and Serve

    Once the ragu is ready, remove the rabbit pieces and shred the meat off the bones. Discard the bones and return the shredded meat to the pot.

11. 11

    Add the cooked cavatelli to the ragu, stirring gently to combine. Adjust seasoning with salt and black pepper to taste.

12. 12

    Serve hot, garnished with grated Parmesan cheese.